Chicken A L'Orange
Juicy quartered chicken pieces baked with a fragrant blend of spices and herbs, then finished with a zesty orange and lemon sauce. This dish offers a delightful combination of savory, citrus, and aromatic flavors, perfect for a sophisticated yet approachable dinner that impresses family and guests alike.
Ingredients
- 2 broiler size chickens (2 to 2 1/2 lb.), quartered ⓘ
- 2 Tbsp. butter ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1/4 tsp. paprika ⓘ
- 1/4 tsp. dried tarragon ⓘ
- 1/2 cup minced green onion ⓘ
- 1 clove garlic, peeled and minced finely ⓘ
- 1/2 cup chopped celery
- 4 Tbsp. butter ⓘ
- 1/4 cup Cointreau ⓘ
- 2 Tbsp. lemon juice ⓘ
- 2 cups chicken stock or broth ⓘ
Instructions
- Preheat oven to 375°F (190°C).
- Arrange quartered chicken pieces in a long, shallow baking dish.
- Bake in the preheated oven for 30 minutes, turning the pieces twice during cooking.
- In a small skillet, melt 2 tablespoons of butter over medium heat.
- Stir in salt, pepper, paprika, and tarragon; pour evenly over the chicken pieces.
- Continue to bake for about 15 minutes, until the chicken is tender and browned.
- While the chicken bakes, prepare the sauce by combining Cointreau and lemon juice in a small saucepan.
- Simmer the mixture over low heat until slightly thickened.
- Serve the chicken hot, drizzled with the orange sauce.
Nutrition & Diet Analysis (per serving)
545
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).